storing food

Question
Hi. I was wondering if you know how long food should cool before being placed in the refrigerator? I've heard that if it's placed in there while it's still pretty hot, it can cause bacteria to grow. Also, is it safe to leave it in the pots and pans that it was cooked in?

Answer
Hello Danielle!

  Thank you for your nutrition question.  You always take a chance that bacteria can grow and produce toxins when you cool food. It is safest to make food fresh each day, just before serving it. If you must make food in advance or save leftover food, cool it as fast as you can to prevent bacteria growth and toxin production.

No matter how you cool food, the cooling process should not exceed 6 hours. Follow this two step process when cooling:

140F to 70F within two hours, and
70F to 41F within the last four hours.
Cooling food using the shallow pan method.

Pour the food in shallow metal pans.
Solid foods:cut large roasts and turkeys into smaller portions, no larger than 4 pounds.
Soft/thick foods:the depth of soft/thick food should not exceed 2 inches. Examples of these are refried beans, rice, potatoes, chili, thick soup or sauces.
Thin foods:the depth of thin soups should not exceed 4 inches.
Put all meats and other hot food in the refrigerator uncovered.
Stir foods to speed up the cooling time.
Once food cools to 41F, you can place food in a larger container and cover it.
Air movement.

Air in the refrigerator must be able to circulate. Do not overfill the refrigerator or stack pans on top of each other during the cooling process.

Cooling food using the ice bath method.

Close the drain in a large sink. Place the metal pot or pan of hot food in the sink.
Fill the sink with ice up to the level of the food in the pot.
Add cold water to the ice.
Stir the soup or sauce often so that it cools all the way to the center. Ice paddles or cooling wands can be used to speed up the cooling process.
Add more ice as the ice melts.
The food must reach 41F. Cover and store in refrigerator.

For more answers to your nutrition questions check out "Ask the Nutritionists" by George Rapitis at www.authorhouse.com or your favorite bookstore.

-George Rapitis, Bsc. Nutritionist
www.juiceblend.com

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